Author/Submitted by: The Fannie Farmer Cookbook
butter or margarine
Confectioners' sugar, for dusting (optiona
Preheat the oven to 300° F. Butter an 8-inch square pan.
Line the bottom of the pan with wax paper, then butter and
flour the paper. In a saucepan over low heat, melt the
chocolate with the butter, stirring to blend. Remove from
the heat and stir in the sugar, egg, salt, flour, walnuts,
and vanilla. Spread in the prepared pan and bake for about
30 minutes. Cool for about 5 minutes, then turn out onto a
rack and peel the wax paper from the bottom. Transfer to a
cutting board and cut in squares. Dust brownies with
confectioners' sugar if desired.
Why Parker? This recipe is a Fannie Farmer original that I
revised and renamed for a friend who loved them. Philip
Parker of Berkeley went to Spain to learn flamenco guitar
and actually paid for his all lessons by baking these
brownies and selling them to eager Barcelonans. Don't be
deceived by the proportion of chocolate (one of the reasons
they were economical for Philip) they are very rich.
How to line the pan? You can really just line the bottom of
the pan. Set the pan on a sheet of wax paper. Trace its
bottom edges. Remove the pan and cut the paper inside the
lines so it will fit snugly in the bottom of the pan. The
smear the bottom a little soft butter with your fingers so
the paper will stick when you drop it in.
How do you butter and flour a paper-lined pan? Use your
fingers to scoop up about a teaspoon of softened butter and
smear it the sides of the pan and the edges where the walls
meet the paper. Turn the pan on its side, and sprinkle the
greased walls liberally with flour, rotating the pan as you
go. Then, holding onto both paper and pan, invert and shake
out excess flour.
This recipe has been sent to you from the web site
Epicurious. The URL of the site is http://www.epicurious.com
These are especially rich and chewy